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(1736) Eliza Smith. The Compleat Housewife: or, Accomplish'd Gentlewomans Companion.
Chestnut Pudding
Take a dozen and half of chestnuts, put them in a skillet of water, and set them on the fire till they will blanch; then blanch them, and when cold, put them in cold water, then stamp them in a mortar, with orange-flower-water and sack, till they are very small; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with sack, rose-water nd sugar; put it in a dish with puff-paste; stick in some lumps of arrow or fresh butter, and bake it.
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Chestnut Pudding 
